For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.

2.

Mix the raspberries with the flour, baking powder and bicarbonate of soda.

3.

Stir together the egg, sugar, oil, cream and buttermilk in a mixing bowl. Quickly stir in the flour mixture until just combined.

4.

Spoon into the paper cases and bake for 20-25 minutes until risen and golden and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes. Place on a wire rack to cool completely.

5.

For the decoration: sieve the raspberries into a bowl to make a puree. Stir in the icing sugar.

6.

Whisk the cream until thick and stir in the raspberry puree.

7.

Place 1/4 of the raspberry cream in a small bowl and stir in a few drops of pink food colouring. Spoon into a piping bag.

8.

Spread the remaining raspberry cream over the cakes. Place a biscuit on top of the cream.